- Separate the Swiss chard stems from the leaves. Cut the leaves into 2.5-cm (1-inch) strips. Set aside. Cut the stalks into 4-cm (1 ½-inch) long pieces.
- In a wok or large skillet, cook the chard stalks in the olive oil for about 6 minutes. Add the oyster sauce, sesame oil, ginger and sambal oeleck. Continue cooking for about 2 minutes or until the chard is al dente. Add the leaves and cook over high heat, stirring frequently until wilted.
- Serve with grilled or asian-flavoured meat, fish and poultry.